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recipe 7
BEEF STEW
Ingredients to serve 6: 1 k (2 1/4
pounds) beef (rump roast), 3 sage leaves, a
sprig of rosemary, 1 clove garlic, salt,
black pepper, 200 g (1/2 pound) onions, 100
g (1/4 pound) carrots, 100 g (1/4 pound)
celery, 60 g (1/8 pound) scallions, 3 dl (1
1/5 cups) red wine, 1/2 liter (1 pint)
simmering beef broth
Preparation time: 30 minutes
Cooking time: 2 hours
Difficulty: Moderate
Go over the piece of meat, trimming away
excess fat or gristle. Mince the sage and
rosemary leaves with the garlic and season
them with salt and pepper to obtain a highly
aromatic mixture. Rub the meat well with the
seasoned salt and tie it tightly with
butchers' twine. Coarsely chop the onions,
carrot, celery and scallions and set them to
brown with the oil in a large casserole.
Once the onions have become golden add the
meat and brown it on all sides, then
sprinkle it with the red wine. Cook over a
fairly brisk flame until the alcohol has
evaporated, check seasoning, and add the
broth. Turn the heat down to the barest
simmer, cover, and cook until the meat is
fork tender, about 2 hours. When it is done,
untie it, slice it, arrange the slices on a
platter, spoon the pan sauce over them, and
serve.
To make the dish more elegant, blend the
sauce or put it through a food mill. Tomato
is allowed, as is hot pepper for those who
like spicy foods. Serve with mashed potatoes,
boiled legumes, or stewed vegetables. To
make the meat even tenderer, wrap it in
thinly sliced cured lard or pancetta before
tying it.
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